Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Pick the leaves off the thyme sprigs, then stir into the softened butter with a pinch of salt; set aside. Cut the brie into 1-2cm chunks.
Make cuts in the sourdough loaf in a criss-cross pattern, cutting almost down to the base of the loaf and spacing the cuts about 2cm apart. Tear off two long sheets of foil and cross them on a large baking tray. Sit the bread in the centre, then prise the loaf apart and spoon about 100g of the cranberry sauce into the cuts. Stuff with chunks of brie, then spoon in the remaining cranberry sauce.
Dot and spread all over with the thyme butter, then wrap the loaf loosely in the foil and bake for 15 minutes. Uncover, then bake for a further 8-10 minutes until golden and oozy.
This cheesy, crowd-pleasing loaf is finger food at its best. Plus, you only need five ingredients and 10 minutes of prep time – easy!